Chocolate Chunk Cookies

Whenever I bake these cookies I think of my grandma, May. These were a much loved staple in her biscuit tins and is a recipe that has been passed through at least 4 generations.

The recipe is both easy and produces a reliably great result. Once baked the cookies keep well in an airtight tin. Uncooked biscuits can be frozen and stored free-flow for baking, simply keep in the oven for a few extra minutes.

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Makes:

Ingredients

• 225 grams butter

• 225 grams sugar

• ½ x 400-gram tin condensed milk

• 200 grams milk or white chocolate chopped into chunks

• 2 ½ cups plain flour

• 2 teaspoons baking powder 

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Method

1. Preheat the oven to 160’C

2. Line 2 baking trays with baking paper

3. With a stand or hand held electric mixer, cream the butter and sugar until light and fluffy

4. Add the condensed milk and continue to mix until well combined

5. Add the flour and baking powder and stir until evenly mixed through

6. Add the chocolate and gently combine

7. Roll the mixture into balls and place onto the lined baking trays

8. Lightly press down with a fork

9. Bake 20 minutes or until golden brown